pH-assisted and heat-induced nanostructures of beta-lactoglobulin for the stabilization of anthocyanins

作者：Dacheng Feng, Pu Jing · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.145163 · 被引用次数：8 · 研究领域：Proteins in Food Systems、Protein Interaction Studies and Fluorescence Analysis、Microbial Metabolites in Food Biotechnology